recipes

recipe: roasted red pepper, quinoa and avocado verrines

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A verrine is a confection, originally from France, made by layering ingredients in a small glass. I, sometimes intentionally but more often as a result of throwing together whatever I have in the fridge and calling it something fancy, make a variety of verrines. They make for great breakfast (granola parfait), hors d’œuvres (this recipe), lunch (tuna niçoise), desserts (tiramisu), etc. and this particular recipe is one of my favorites.

HOW TO: Roasted Red Pepper, Quinoa and Avocado Verrines

You will need:
2 red peppers, chopped with seeds removed
1/2 onion, chopped
1/2 tbsp Extra virgin olive oil
Pinch of Kosher salt & Black pepper
1 cup quinoa
1.5-2 cups vegetable broth (or water + couple pinches salt)
2 small avocados
Juice of 2 limes (1/4 cup)
1/4 cup cilantro, finely chopped
3 green onions, finely chopped
kosher Salt and pepper, to taste

1. Preheat oven to 400F and line a pan with parchment or non-stick mat. In a bowl, mix together extra virgin olive oil, salt, pepper, onion, and red pepper. Place on lined pan and roast for about 40 minutes just until they begin to blacken. Watch closely after 25-30 minutes.

2. In a medium sized pot, combine the quinoa and veggie broth and bring to a boil over high heat. Reduce the heat to a simmer and cook 15 to 20 minutes until the quinoa is light and fluffy. Add more water or broth if it begins to dry out. Remove from the heat and let cool to room temperature.

3. In a medium sized bowl, mash the avocado with the rest of the ingredients (lime juice, cilantro, onion, salt and pepper) until smooth with a fork.

4. Layer the verrine with a layer of peppers, a layer of avocado cream, a layer of quinoa. Repeat once or twice. Repeat. Enjoy!

*Vegan / Serves 2

Recipe via Oh She Glows

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